A sharply aromatic winter pickle made by first resting harvested caper buds in salt, then placing them in a vinegar brine. It's an intensely flavored accompaniment used in small amounts in meze plates and salads.
Mix the caper buds with rock salt and let sit in a lidded container for three to four days, draining and refreshing the salt every other day.
Rinse the salted capers thoroughly with plenty of water to remove excess salt.
Pack the capers tightly into a sterilized jar.
Boil the water, vinegar and salt, then let cool until lukewarm.
Pour the lukewarm brine over the capers so it covers them completely, then close the jar tightly.
Leave to ferment in a cool, dark place for one month; it is then ready to eat.
Important: Before brining the caper buds, be sure to salt them for a few days to remove their bitterness, otherwise they'll stay bitter and tough. Sterilize the jar; it's ready to eat after a month, and should be refrigerated once opened.
Draining the capers from their salt every other day and replacing it with fresh salt while curing helps the bitterness leave faster; processing large buds separately from small ones evens out the curing time.
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